PUBLISHED 04/19/2007
1 chicken-flavored bouillon cube
1 large white onion
1 large green pepper
2 lbs skinned, boneless chicken breasts
1 tbsp freshly ground black pepper
1 pkg (8) corn or flour tortillas
1 cup light sour cream
1 cup salsa
1 cup finely chopped lettuce
1 cup diced tomatoes
Dissolve bouillon cube in a cup of water. Dice onion and chop green pepper into 1-inch strips. Slice chicken breast into 2-inch strips. Pour chicken broth into a nonstick aluminum frying pan and place over medium-high heat. Add chicken, onion and green pepper, and cook for about 10 minutes (until the chicken is white and tender), stirring ingredients occasionally. Once chicken, green pepper and onion have cooked, drain off remaining broth and return to burner. Add black pepper to taste, then stir-fry chicken until browned (approximately 6 minutes). Warm tortillas according to instructions on package, then divide fajita filling evenly among the eight shells. Roll them up and top with sour cream, salsa, lettuce and tomatoes. Serves 4.
Nutrition information per serving:
515 calories
41 g carb
60.8 g protein
12.6 g fat (22% of total calories)
753 mg sodium
5 g dietary fiber
